Spinach Pesto Pizza




  • 1 pizza base
  • 440g mozzarella cheese
  • 4 tomatoes, sliced
  • 70g parmesan cheese
  • ¼ cup loosely packed basil leaves
  • Salt & pepper, to taste
  • 2 cups spinach leaves
  • 1 cup basil leaves
  • ½ cup parsley
  • 110g parmesan cheese
  • ½ cup pine nuts
  • 2 cloves garlic, minced
  • 1 tsp grated lemon peel
  • 190g cup olive oil

Method (click to mark as completed)

Large workbowl, S blade, shredding/slicing disc

Makes one 35cm pizza

  1. Preheat the oven to 230°C.
  2. Using the S blade in the large workbowl, process all spinach pesto ingredients until smooth.
  3. Grate mozzarella cheese using the shredding/slicing disc and set aside. Repeat process to grate parmesan cheese.
  4. Place the pizza base onto a lightly greased pizza pan.
  5. Spread pesto evenly on pizza base leaving about 1.5cm border. Sprinkle mozzarella cheese evenly over pesto. Arrange tomato slice over cheese.
  6. Sprinkle with parmesan cheese and basil. Season to taste.
  7. Bake in the oven for about 12 minutes, or until crust is brown and cheese is golden.

Completed steps (click to remove last step)